Good Soup Recipe?!


Question:

Good Soup Recipe?

Hello all.

I need to make a soup for lunch tomorrow. I have already purchased wolfgang puck's chicken broth. Does anyone have any ideas for ingrediants I should put in to make it taste great?


Answers:
Get the broth boiling slowly and add whatever nice veggies you have on hand in your fridge or freezer! The sky's the limit. I like to throw in a handful of several different veggies...you can be really creative with this, and it will all taste good. Throw in a little bit of rice or pasta, too, to make it filling. A pinch of garlic powder will add flavor, and you can experiment with the spices you have. Just cook until the veggies are tender, but not mushy. (Taste test!!) I don't think I ever make the same soup twice, but I love them all. Soup is awesome! Good luck, and remember, there is no "right or wrong" way to make YOUR soup. It's whatever makes your tummy happy! :o)

Salsa Chicken Soup

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-? oz) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack or pepper-Jack cheese, optional

In a large saucepan, combine chicken, chicken broth, water and chili powder. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn, return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

Yield: 6 servings

Hamburger Soup:

Serves 6 to 8

2 1/2 lbs. ground beef
1/2 tsp. salt
1/4 tsp. EACH pepper, oregano, basil
1/4 tsp. seasoning salt
1/2 tsp. parsley
1 pkg. onion soup mix
6 cups boiling water
1 (8 oz.) can tomato sauce
1 tbsp. soy sauce
Dash liquid smoke
1/4 cup split peas
1/4 cup lentils
1 cup elbow macaroni

Brown meat; add seasonings and soup mix. Stir in next 3 ingredients; cover tightly and simmer 20 minutes. Add peas, lentils and carrots; cook 30 minutes more. Add macaroni and simmer 30 minutes longer, adding more water as needed. Top with cheese and serve.

(Note: I added canned tomatoes to this.)

Shortcut Chicken Vegetable Soup

Ingredients
3 tablespoons extra-virgin olive oil or vegetable oil
1 pound chicken drummettes
half of a 1-pound bag peeled baby-cut fresh carrots, each cut into thirds
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 cup diced celery
1 large garlic clove, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
2 (14-1/2 ounce) cans chicken broth/stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small turnips, peeled and diced
2 cups frozen hash brown potatoes (do not thaw)
2 cups frozen chopped collards (do not thaw)


Instructions
Heat oil in medium-size Dutch oven over high heat 2 minutes. Add chicken, set lid on askew, and brown well on all sides, 8 to 10 minutes, turning as needed.

Add carrots, onion, celery, garlic, bay leaves, oregano, and thyme, stirring well to coat with dripings. Reduce heat to moderate, cover, and "sweat" 10 minutes.

Add broth, salt, and pepper; bring to gentle boil, set lid on askew, and cook 20 minutes.

Add turnips, potatoes, and collards; set lid on askew and cook just until vegetables are tender and chicken is well done, about 10 minutes. Taste for salt and pepper and fine-tune. Discard bay leaves.

Ladle into heated soup bowls and serve.

since you have the stock, you can shred up a rotiserie chicken, or just boil/bake some chicken breasts. also, instead of fresh tomatoes, i buy 2 of the big cans od whole peeled tomatoes. trust me, they work better. just squish them up with your hands, and use all the juice in the can too. you can buy your own chips, but i prefer to make them myself. don't forget the lime. the soup is dead until you squeeze in the fresh lime.

Tortilla Soup

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving


Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.




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